Vegetarian Swedish Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can Progresso Vegetable Classics Soup - Creamy Mushroom (15 oz)2 cups of hot water1 tbsp margarine/butter1/2 pkg Ronzoni Healthy Harvest Extra Wide Noodle Style1 pkg Veggie Patch Meatless MeatballsGarlic salt (or plain garlic), salt and pepper to taste
In a deep skillet combine the whole can of soup, 2 cups of hot water, margarine, and noodles. Heat until boiling, then boil for about 5 minutes, or until pasta is just shy of done to your preference. Season with salt, pepper, and garlic (or any other desired seasonings.) Lower heat to medium. Add frozen meatballs. Cook on medium heat, uncovered, for another 5-10 minutes, until meatballs are tender and sauce is desired consistency (you may have to add more water if it gets too thick). Cover and remove from heat. Let sit for 5 minutes.
Makes 4 1-cup servings of noodles, with meatballs divided evenly between them. (My package had small meatballs that worked out to around 4 per serving.)
Number of Servings: 4
Recipe submitted by SparkPeople user OFORTUNA.
Makes 4 1-cup servings of noodles, with meatballs divided evenly between them. (My package had small meatballs that worked out to around 4 per serving.)
Number of Servings: 4
Recipe submitted by SparkPeople user OFORTUNA.
Nutritional Info Amount Per Serving
- Calories: 302.5
- Total Fat: 10.4 g
- Cholesterol: 5.0 mg
- Sodium: 798.8 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 8.0 g
- Protein: 6.3 g
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